Marmara Grilled Mackerel with Fennel Salad
Delight in the fresh flavors of the Mediterranean with this Marmara Grilled Mackerel paired with a crisp Fennel Salad—a perfect harmony of smoky fish and anise-tinged greens.
Equipment
- Grill
- Mixing bowl
- Paper towels
- Brush for oiling
- Knife
- Cutting board
Ingredients
- 4 fillets mackerel about 6 oz each / 170 g each
- 2 tbsp olive oil 30 ml
- 1 tsp smoked paprika 2 g
- 1/2 tsp sea salt 2 g
- 1/4 tsp black pepper 1 g
- 1 large fennel bulb about 12 oz / 340 g, thinly sliced
- 2 tbsp lemon juice 30 ml
- 1/4 cup fresh parsley leaves 15 g, chopped
- 1/4 cup fresh dill 15 g, chopped
- 1/2 red onion about 4 oz / 113 g, thinly sliced
- 2 tbsp extra virgin olive oil 30 ml
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- Rinse the mackerel fillets and pat dry with paper towels. Brush each fillet with olive oil and season with smoked paprika, sea salt, and black pepper.
- Grill the mackerel fillets for about 5 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
- While the mackerel is grilling, prepare the fennel salad by combining the sliced fennel bulb, lemon juice, chopped parsley, dill, and red onion in a mixing bowl. Drizzle with extra virgin olive oil and season with salt and pepper to taste. Toss well to combine.
- Serve the grilled mackerel hot off the grill with the fresh fennel salad on the side.
Notes
Mackerel is rich in omega-3 fatty acids, making this dish not only delicious but also heart-healthy.
The fennel salad can be prepared ahead of time and refrigerated to allow the flavors to meld together.
For a complete Mediterranean meal, serve with a side of quinoa or a slice of crusty whole-grain bread.